BBQ Ribs!

BBQ Ribs!

We’re cookin’ now!

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St Louis Style Baby Back Ribs!

 

 

St Louis Style Baby Back Ribs
with Big Thunder Dry Rub and KC Masterpiece BBQ sauce

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St Louis Style Baby Back Ribs!

We bought some baby back ribs on sale at Ralphs.

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St Louis Style Baby Back Ribs On Sale!

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Big Thunder Ranch BBQ recipes from Disneyland:

 

 

We used the Big Thunder dry rub recipe and then KC Masterpiece BBQ sauce.

 

 

Let them season overnight and then “steam” covered for an hour at 350 degrees.

 

 

Remove foil and sauce both sides. Roast uncovered for another 30 minutes.

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St Louis Style Baby Back Ribs!

Remove from oven and let rest.

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St Louis Style Baby Back Ribs!

Done perfectly.
ENJOY! They were delicious!

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Perfect St Louis Style Baby Back Ribs!

 

UPDATED Tuesday, June 27th, 2017>

Father’s Day BBQ! We made Beef Ribs last week using the same dry rub, sauce and cooking procedure for a small party and they came out great!

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Tasty and “finger-lickin'” too.

On The Menu: BBQ Beef ribs, BBQ chicken, corn on the cob, watermelon, strawberries, raspberries, blueberries, dill pickle, potato chips and a Dr Pepper. Chocolate cake with whipped cream for dessert.

 

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READ MY BLOG POSTS! (PLEASE!)

READ MY BLOG POSTS! (PLEASE!)

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As you can see we’ve been busy.*
We have always written this Blog for our own amusement.
We hope others will read the posts and be entertained and maybe educated).
Our pics and vids are posted (copyright 2010-2017 JoshWillTravel) for your visual stimulation and to better tell the stories. All other images (photos and youtube videos, etc.) are for educational purposes only and not used for any commercial gain.
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Read Our Blog Pages>

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Recent April 2017 Blog Posts> 

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恭喜發財! Happy Chinese New Year 2017! 新年好呀!新年好呀!
THE YEAR OF THE RED FIRE ROOSTER! 祝贺大家新年好!>
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Blog Posts from Our Spring Roadtrip 2016 to Ashland Oregon>

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Ashland Creek in Lithia Park in Ashland Oregon (copyright 2015 JoshWillTravel)

Master Blog! Spring Roadtrip 2016 to Ashland Oregon!> http://wp.me/p3dhVM-35M
Seagulls! Moonstone Beach in Cambria> http://wp.me/s3dhVM-seagulls
The Bluebird Inn Motel in Cambria> 
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https://joshwilltravel.wordpress.com/2017/03/23/paramount-ranch-park-agoura-california-part-1/

Return to Paramount Ranch – Agoura, California: Part 1 Western Town>
https://joshwilltravel.wordpress.com/2013/04/14/return-to-paramount-ranch-01-apr-13-part-1-western-town/

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Friends of Paramount Ranch 2017 – Agoura, California

The Wabash Cannonball!>
https://joshwilltravel.wordpress.com/2017/03/18/the-wabash-cannonball/

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https://joshwilltravel.wordpress.com/2017/03/17/haappy-saaint-paatricks-daay/

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https://joshwilltravel.wordpress.com/2017/03/13/spring-forward-full-moon/

Let’s Go To Malibu Beach!>
https://joshwilltravel.wordpress.com/2016/03/06/lets-go-to-malibu-beach/

“This is what happens Larry!”>
https://joshwilltravel.wordpress.com/2016/12/04/this-is-what-happens-larry/

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“This is What Happens Larry!”

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Janis Joplin’s Psychedelic 1964 Porsche 356c Cabriolet

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Saturday Morning…>
https://joshwilltravel.wordpress.com/2017/02/04/saturday-morning/

Procrastination (noun)
-the action of delaying or postponing something
-the avoidance of doing a task that needs to be accomplished
-the practice of doing more pleasurable things in place of less pleasurable ones
-carrying out less urgent tasks instead of more urgent ones
-putting off impending tasks to a later time

“PROCRASTINATION”>
https://joshwilltravel.wordpress.com/2017/03/09/procrastination/

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REAL GOOD EATING in the San Fernando Valley!>

Sushi Dinner at Cho Cho San> http://wp.me/p3dhVM-20S

Sushi Time at Okumura> http://wp.me/p3dhVM-1Xm

Dinner at the Valley Inn in Sherman Oaks> http://wp.me/p3dhVM-1Pp

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Dinner at Uncle Bernie’s Delicatessen in Encino> http://wp.me/p3dhVM-31l

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Dinner at Taj Mahal Cuisine of India in Encino>  http://wp.me/p3dhVM-13W

Dinner at Mucho Mas Mexican Restaurant in NoHo> http://wp.me/p3dhVM-2Vc 

Dinner at Uncle Bernie’s Delicatessen in Encino> http://wp.me/p3dhVM-31l

Pizza Time! Mulberry Street Pizza!>
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Even More More Fun Cooking Recipes!

Even More More Fun Cooking Recipes!

That’s right! Even more more fun cooking recipes! (see our previous Blog posts and Pages)

THIS PAGE IS CURRENTLY UNDER CONSTRUCTION!

 

Roasted Garlic Potatoes
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Ingredients:
3 lbs of red potatoes and/or white potatoes
6 Cloves of finely diced Fresh Garlic (product of USA)
1/4-1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
Parsley (chopped fine)

Directions:
Cut potatoes into small quarters (or eighths if large) and place in a large bowl.
Add garlic, olive oil, salt, black pepper and parsley and mix until potatoes are coated.
Place potatoes on (aluminum foil lined) baking sheet.
Bake in oven at 400 degrees for one hour and ten minutes.
Turn the potatoes several times to cook thoroughly.
Remove from oven and serve in large dish.


Meatloaf (with sauce)

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Ingredients:
1 lb. Ground Beef
1 slice of Bread (cut into very small pieces)
1 Egg
1 small Sweet Onion (chopped)
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic (optional)
Dash of Red Pepper (optional)
4 tbsp Ketchup
1/2 cup Milk

Sauce for top:
1/2 cup Ketchup
4 tbsp Apple Cider Vinegar
2-4 tbsp dark Brown Sugar

Directions:
Combine all ingredients in a medium bowl and mix thoroughly.
Place in lightly oiled breadpan/meatloaf pan (just a dash of cooking oil)
Mix sauce ingredients in measuring cup and pour over top.
Cook at 350 degrees for 1 to 1-1/4 hour until done.
Remove from oven and let stand 10 minutes.
Serve with more meatloaf sauce or your favorite condiment.

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Meatloaf (ready to cook)

NOTE: Be sure to follow Safe Handling guidelines when cooking with any raw meat
and be sure to wash your hands before and after handling any raw meat or packaging.

UPDATED Saturday, April 8, 2017
Cooked Meatloaf for tomorrow (on Thursday)… because day old meatloaf is always better. We went out for Indian food at Taj Mahal Cuisine of India (Read the previous Blog!) last night (Friday). So, here’s the (warmed up 2 day old) Meatloaf for dinner on Saturday (tonight), accompanied by corn on the cob and steamed broccoli with an iced espresso. It was first cooked very rare, so it wouldn’t overcook when it was reheated.
VERRRRY TAAAASTY!


KILL THE WABBIT! RABBIT STEW!

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RECENT BLOG POSTS FROM 2017

RECENT BLOG POSTS FROM 2017
(AS OF FEBRUARY 1ST):

SUNDAY! SUNDAY! SUPER BOWL SUNDAY!

Here are our Blog Posts from January 2017!
As you can see we’ve been busy.
There is a lot of NEW and FUN stuff!   ENJOY!

It’s our Blog’s 4th Anniversary! READ THE BLOG!
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恭喜發財! Happy Chinese New Year 2017! 新年好呀!新年好呀!
THE YEAR OF THE RED FIRE ROOSTER! 祝贺大家新年好!
https://joshwilltravel.wordpress.com/2017/01/21/happy-chinese-new-year-2017/

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GUNG HAY FAT CHOY!

 

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HAPPY CHINESE NEW YEAR!

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2017 CALENDAR

EVEN MORE FUN COOKING RECIPES!

EVEN MORE FUN COOKING RECIPES!

More Collected Recipes from Our Collected Recipe Books!

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SUPER BOWL DIPS AND OTHER FUN “GAMEDAY” RECIPES:

roamingbuffalo

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Who Will Win Super Bowl 51?

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THE DENVER BRONCOS WON SUPERBOWL 50!

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RICE KRISPIES TREATS and OTHER SWEETS!

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AND EVEN MORE FUN RECIPES!

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AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

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Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo

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Fruit! Fruit! Fruit!
https://joshwilltravel.wordpress.com/2017/01/24/fruit/

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“Where’s The Beef?”
https://joshwilltravel.wordpress.com/2017/01/17/wheres-the-beef/

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Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

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FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

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FUN COOKING RECIPES 2
https://joshwilltravel.wordpress.com/fun-cooking-recipes-2/

FUN COOKING RECIPES 3
https://joshwilltravel.wordpress.com/fun-cooking-recipes-3/

More Fun Recipes (and Food Infographics)!
http://wp.me/p3dhVM-6Y3
(with Olde Faire Recipes for Steak-On-A-Stake,
Fruit Ice, Butter Tarts and Manny’s Artichokes & Churros)

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FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

FUN COCKTAIL RECIPES 2
https://joshwilltravel.wordpress.com/fun-cocktail-recipes-2/

 

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“Where’s The Beef?”

“Where’s The Beef?”

WARNING! Vegans and Vegetarians may want to skip this Blog.

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Clara Peller asks “Where’s The Beef?” in 1984

Beef is the name for meat from cattle.
Beef can be harvested from bulls, cows, heifers or steers.

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Habit Burger Grill – Double BBQ Bacon Charburger with Cheese!

“Let’s Play Know Your Cuts of Meat!” – David Letterman

Beef muscle (MEAT) is cut into roasts, short ribs or steaks.
Cuts: filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.
Some cuts are processed (corned beef and beef jerky) and trimmings are ground, minced or used in sausages. Blood is used in some varieties of blood sausage.
Other parts: the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (the pancreas and thymus are called sweetbreads), the heart, the brain, the kidneys and testicles (called calf friesprairie oysters or Rocky Mountain oysters in the U.S.) are eaten too. Some intestines are cooked and eaten, but more often they are cleaned and used as natural sausage casings. The bones are used for making beef stock and gelatin.

Beef is the third most consumed meat in the world, accounting for about 25% of meat production worldwide (after pork 38% and poultry 30%).

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CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
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CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
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wendy-wheresbeef1

“Where’s The Beef?”

Beef is first divided into primal cuts during butchering.
Primal cuts are large pieces of meat initially separated from the animal’s carcass.
Steaks and other subdivisions are cut from these basic sections.

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Steak! (Before)

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Steak! (After)

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Steak-On-A-Stake at the Renaissance Pleasure Faire

“Beef….it’s what’s for dinner.”

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Porcini-Rubbed Ribeye and Fingerling Potatoes at Mozza Osteria in Hollywood

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$29 Room Service Bacon Cheeseburger and Fries at the MGM Grand in Las Vegas

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Steak Diane at Yoshi’s in San Francisco

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Steak Dinner at Carnevino at the Palazzo Hotel in Las Vegas

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Bone-in Ribeye Steak w/fries at the Texas Roadhouse BBQ in Medford, Oregon

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2 AM Pastrami Sandwich at Tommy’s Joynt in San Francisco!

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Christmas Dinner! Prime Rib (perfectly done) at a Friend’s in North Hollywood

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Bite-Size Short Rib & Cheese Slider at the Four Seasons Beverly Wilshire

 

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Spicy Beef Panang at Chan Dara in Larchmont Village, California

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Cooking (All You Can Eat) Beef at AYCE GOGI in Van Nuys, California

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In-N-Out Burger Double-Double With Cheese!

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Wagyu Beef (on a hot stone) – Dinner Party at N/Naka in West Los Angeles

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Bone-In Ribeye Steak at Patina at the Hollywood Bowl

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Beef For Sale at The Butcher Shop in Eagle Point, Oregon

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Cheeseburger and Fries for Lunch at the Four Seasons Westlake Village

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Steak Dinner at Carnevino at the Palazzo Hotel in Las Vegas

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Steak Sandwich and Fries at Cafe Bizou in Sherman Oaks

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Choose Your Steak for Dinner at the Texas Roadhouse BBQ in Medford, Oregon

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Chili Burger from Tommy’s at Universal City in Los Angeles

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Steak Dinner at Beasy’s on the Creek in Ashland, Oregon

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Best Pastrami Sandwich in San Francisco at Tommy’s Joynt

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Home Cooked Bone-In Ribeye Steak with Sautéed Red Onion

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Cooking Beef Behind the Glass at The Stand in Encino, California

 

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Steak-On-A-Steak!

 

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Filet Mignon at Le Sanglier in Tarzana, California

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Bacon Cheeseburger & Fries at Karl Strauss Brewery in Downtown Los Angeles

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Prime Rib at the Sunday Brunch at the LUXE Hotel on Sunset in West Los Angeles

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Bistec Empanizado (Breaded Steak) at Versailles Cuban Food in Encino

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Crusted Filet Steak at the Beverly Hilton in Beverly Hills

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BBQ Bacon Cheeseburger Lunch at Jasper’s in Medford, Oregon

 

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Sloppy Joe!

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1/2 of the Cote de Boeuf at Melisse Restaurant in Santa Monica

 

 

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NSFW Meat Humor:

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In-N-Out Burger: “Quality You Can Taste!”

FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo

More Fun Recipes
http://wp.me/p3dhVM-6Y3

Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

Use the links below to FOLLOW and LIKE us on other social media!

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Fogo De Chao Churrascaria Brazilian Steakhouse


How did “Where’s The Beef?” become a part of the American vocabulary and an all-purpose phrase questioning the substance of an idea, event or product?

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Clara Peller (August 4, 1902 – August 11, 1987) was a manicurist and American character actress. Born on August 4, 1902 in Russia, she came to the United States at the age of 5 with an uncle and lived in Chicago, Illinois. At the age of 81, Clara starred in the 1984 “Where’s The Beef?” advertising campaign for Wendy’s restaurants, created by the Dancer Fitzgerald Sample advertising agency.
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At age 80, Clara was hired as a manicurist for a television commercial set in a Chicago barbershop. Impressed by her no-nonsense manners and unique voice, the agency signed her. She was hard of hearing and had emphysema, which limited her ability to speak long lines of dialogue, and she appeared in many TV commercials. She first attracted attention as a comical cleaning lady in an ad for the new Massachusetts State Lottery game “Megabucks” in the late 1970s and later became a national cultural phenomenon  in a series of commercials for the Wendy’s Restaurant chain.

First aired on January 10, 1984, the Wendy’s commercial “Fluffy Bun” portrayed a fictional competitor “Home of the Big Bun” where three elderly ladies are complaining about an enormous hamburger bun containing a tiny hamburger patty. Two of the women comment on the size of the bun and they are interrupted by Peller’s character, who looks around in vain  while making the outraged demand: “Where’s The Beef?”

“Where’s The Beef?” became a catchphrase (before viral video) across the United States.
The actress made the three-word phrase a cultural phenomenon, achieved Andy Warhol’s “15 minutes of fame” and became an instant star. Sequels to the spots featured her yelling her famous line in various scenes and her face and the slogan were merchandised on shirts, hats, buttons, mugs, glasses, bumper stickers, frisbees, games, a commemorative plate, and all sorts of other products. Nashville songwriter and DJ Coyote McCloud wrote and performed a hit song entitled “Where’s the Beef?” released as a promotional single for Wendy’s featuring Clara Peller.

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“Where’s The Beef?” – The Game!

Wendy’s sales jumped 31% to $945 million in 1985 worldwide. Wendy’s Senior VP of Communications Denny Lynch said at the time that “with Clara we accomplished as much in five weeks as we did in 14½ years.” Former Vice-President Walter Mondale also used the line in his bid for the Democratic nomination in the 1984 presidential campaign.

The campaign ended in 1985 when Clara did a commercial for Campbell’s Prego pasta sauce, where she declares “I found it! I really found it!” After the Prego commercial aired, Wendy’s management decided to terminate her contract. Clara’s response: “I’ve made them millions and they don’t appreciate me.” Following her termination and the conclusion of the “Where’s The Beef?” campaign, Wendy’s suffered a 2 year sales slump and consumer awareness of the Wendy’s brand did not recover for another five years!

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NOTE: According to an A&E biography, “Where’s The Beef?” was actually an error made by Clara who was supposed to say “Where’s all the beef?” And another story says the line was shortened because of her emphysema.

Clara was paid scale for the first commercial and claimed she only made about $30,000 from the commercials, but Wendy’s claimed she was paid about $500,000 for her work. Clara also appeared in other commercials, did interviews and guest spots (including a cameo on “Saturday Night Live” in April 1984), made other appearances, and she had a small role in the feature film “Moving Violations.”

Clara Peller died in on August 11, 1987, one week after her 85th birthday.

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“Where’s The Beef?”



Dinner at the Texas Roadhouse BBQ in Medford, Oregon

Dinner at the Texas Roadhouse BBQ in Medford, Oregon

Our first night in Ashland, we had the fine idea to drive up to Medford (only about 20 minutes north on the 5 freeway) to the Texas Roadhouse BBQ for a big dinner.

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Dinner at the Texas Roadhouse BBQ in Medford, Oregon

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Dinner at the Texas Roadhouse BBQ in Medford, Oregon

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Dinner at the Texas Roadhouse BBQ in Medford, Oregon

The first thing you’ll notice about the Texas Roadhouse BBQ is the decor. Lots of wood, brick, neon beer signs, farm and western chotckes, and more wood.

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“New Country Rock” on the Jukebox at the Texas Roadhouse BBQ

The second thing you’ll notice is the noise… it’s very loud inside! The place is always busy and full of people. The hard wood surfaces and concrete floor amplify the noise and they play LOUD “New Country” music throughout the restaurant.

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Shelled Peanuts at the Texas Roadhouse BBQ in Medford, Oregon

On The Menu: BBQ baby back pork ribs, bone-in ribeye steak with fries, side of chili, dinner salad, bread & butter, salted shelled peanuts and a coke.

 

The food was good. The steak was done right. They boil their ribs and they boiled these a long time. If you like boiled BBQ ribs you’ll probably like theirs. The portions are large, there are lots of side items to choose from, and it’s good “country music” time. If you don’t like loud country music, best to find another restaurant. It’s a good concept and the waitstaff will keep on dancing for your enjoyment!

Texas Roadhouse BBQMedford, OR

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Moosehead mounted over the front doors…

Dinner at AYCE GOGI Korean BBQ in Van Nuys

Sunday Dinner at AYCE GOGI Korean BBQ Restaurant in Van Nuys, California

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AYCE stands for ALL YOU CAN EAT!

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Dinner at AYCE GOGI Korean BBQ Restaurant in Van Nuys

Literally, a HOLE IN THE WALL in Van Nuys, California! I was invited to dinner and just went along for the ride. And it was a fun ride! We arrived at AYCE GOGI Korean BBQ a little after 5pm and it was already crowded.

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As you enter the restaurant, there is an undecorated waiting area between the front door and the dining room proper. There are two benches, some beer signs and two pinball machines in the enclosed “waiting room”.

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Then as you pass through the second set of doors you enter a large dining room. The host desk is just inside. There are booths along the two side walls and long tables in the center. Even with the industrial fans overhead, the room was thick with smoke from the grills. We were told there was a 20 minute wait, so we decided to hang out, and then they seated us at the center of a long table after only 5 minutes.

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AYCE GOGI Korean BBQ Restaurant in Van Nuys – Booth or Table?

There was a salad, dishes with an assortment of appetizers and sauces placed on the table and waiting for us when we sat down. They took our drink order and left us to look at the menu (a single sheet in a plastic standee and a beer & wine list):

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AYCE GOGI Korean BBQ – On the Menu: ALL YOU CAN EAT!

On the Menu: All you can eat! Green salad, alfafa sprout appetizers, glass noodles, dumpling soup, beef bulgogi, spicy pork, beef kalbi, garlic beef, apple pork, pork ribs, lemon pepper chicken, steamed rice and a coke.

And then they give you a small frozen yogurt too…so full.

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Green Salad, Appetizers and Sauces

 

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Dumpling Soup, Steamed Rice and a Plate of Cooked Meat

 

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Glass Noodles (Mung Bean) with Vegetables

 

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Marinated Spicy Pork and Beef Bulgogi waiting to be cooked

I took some good pictures, but then the food started coming fast and furious! So, I had to focus on the food cooking on the grill while trying to eat the food on my plate, while having a conversation with my dinner companion, so the picture taking stopped.

NOTE: The dining room is very loud. There were a lot of people, they were playing music, the fans were relatively quiet but still noisy and there was a lot of action and food service happening. I wouldn’t recommend coming here for a quiet romantic dinner. This is a place that’s all about the food and the food is good. Everything else is “NO FRILLS” so don’t expect much more than a constant stream of raw marinated meats ready for grilling.

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“You cook it yourself!” Beef Kalbi Cooking on the Grill

We tried a lot of different meats and our favorites were the beef bulgogi, beef kalbi and the spicy pork, although everything we ate was pretty darn good.

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Spicy Pork and Pork Ribs Cooking on the Grill

 

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Steamed Rice, Alfalfa Sprout Appetizer and 3 Kinds of Meat

Too Much Food! Meat Coma… so full!

Well, we went for it! And it was a good dinner. The service was good, the food was good and certainly plentiful, and we enjoyed our dining experience very much. I would definitely go back again.

The All You Can Eat Dinner is priced at $22.95 per person after 3pm (NOTE: “If any member of a party is ordering AYCE, all members must also order AYCE”) and it’s worth it if you’re hungry and want a lot of meat. I’m pretty sure we both got our money’s worth! They also have beer, wine and sake, as well as a selection of other beverages. They have Lunch for $17.95 and there’s also an express lunch priced at $12.95 served between 11am – 3pm.

AYCE GOGI Korean BBQ7128 Van Nuys blvd Van Nuys, CA 818-465-3050 http://www.aycegogi.com

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Joshua Bell at the Hollywood Bowl – Tuesday, 11 August 2015

Joshua Bell at the Hollywood Bowl – Tuesday, August 11, 2015

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl

Tuesday evening. Not very much traffic. And we’re back at the Hollywood Bowl for more!

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Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl

The escalator going uphill was broken. So a lot of people had to hump it up the hill, coolers and picnic baskets in tow….a lot of tired old people trying to make it up the stairs.

We had a nice box (No wood bench seats tonight!) and picked up our picnic dinner from The Coral Cafe on the way. The weather was perfect, a beautiful warm summer night.

On The Menu: Roast beef sandwich, Caesar salad, dill pickle, chocolate & cinnamon bread pudding and a bottled water.

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Roast Beef Sandwich & Caesar Salad

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Chocolate & Cinnamon Bread Pudding

The food was okay, but not great. I was not impressed by the roast beef sandwich (might have been better with mustard) or the bread puddings, and what can you really say about a “to go” caesar salad? It was fine for what it was, but the food was overpriced and I hate the plastic packaging.

NOTE: The people in the box behind us were still having their picnic during the first act, and decided to pack their trash and turn their chairs around after the program began. **FINISH YOUR PICNIC BEFORE THE STAR SPANGLED BANNER BEGINS!!!!!**

**AND DON’T TALK DURING THE PERFORMANCE!!!!!**

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Showtime on Tuesday Night!

Joshua Bell & the LA Philharmonic playing Mendelssohn, Bruch & Beethoven tonight:

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Mendelssohn, Bruch & Beethoven

It was a short program! The Bruch Concerto was beautiful and Beethoven’s 7th was very well done, but needed to build more before the finish, in my opinion. The concert was over  and we were back to the car and on the freeway before 10:30pm.

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Beethoven’s 7th Symphony in Concert

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – A Beautiful. Warm Summer Night!

It was a lovely evening with wonderful music on a beautiful, warm summer night. I had a nice picnic dinner and listened to first-rate musicians perform classical pieces in a fantastic environment. Happy Birthday to Me!

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FOODGASM! OMG Dinner Party at n/naka!

FOODGASM! OMG Dinner Party at n/naka!

One of the most amazing meals I’ve ever eaten. We did the full 13 course dinner with wine and sake pairings. Each dish was a work of art both visually and culinary! BRAVA! BRAVA!

There’s no sign, just the address, on the front of the restaurant. Located on Overland between National and Palms, they have street parking (when available) and valet parking for $7 behind the building.

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N/Naka - 3455 Overland Ave, in Palms (copyright 2015 JoshWillTravel)

n/naka – 3455 Overland Ave, Palms, L.A. (copyright 2015 JoshWillTravel)

Inside, the space is clean, quiet and intimate. The focus is all about the fine food and drink.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

The episodic documentary “Chef’s Table” recently released on Netflix features Chef Niki Nakayama “applying the artistic and technical notions of kaiseki to create an ever-evolving seasonal narrative within each meal.”

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Born and raised in Los Angeles, Chef Niki Nakayama began her career at Takao. She previously owned Azami Sushi Cafe and Inaka, before opening n/naka four years ago.

“Through a meaningful balance of both traditional and modern techniques, Chef Niki Nakayama is committed to creating a meal that will engage your attention. It’s about enjoying the moment, the current offerings of the season, and ultimately, the food in front of you.”

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n/naka’s Sous Chef and Chef Niki Nakayama prepare fresh uni.

Modern Kaiseki ($165 thirteen course – $85 optional wine pairing) per person

A deep exploration of traditional Kaiseki service with modern accents in technique and flavor pairings. Kaiseki is a traditional Japanese multi-course meal consisting of a sequence of dishes, each often small and artistically arranged. It’s a type of art form that balances the taste, texture, appearance, and colors of food. It also refers to the collection of skills and techniques that allow the preparation of such meals.

There is also a vegetarian menu available for $150, but they are not vegan. Ingredients vary based on season and everything is organic and “farm to table” fresh.  Each menu is planned specifically. Guests are consulted on their “Likes & Dislikes” and the menu is confirmed a few days before the reservation.

I’ve been anticipating this dinner since the reservation was confirmed. I watched the “Chef’s Table” episode on Netflix and visited the restaurant’s website. I read the numerous rave reviews and recent interviews with Chef Nakayama regarding her philosophy, style, training and success. After all the hype, I was not disappointed in the least, it was a true “foodie experience”!

The reservation was for Saturday night at 5:30pm (the early seating) and I arrived early, found street parking and waited for the rest of the party to arrive and the restaurant door to open. We were the first guests of the evening and were seated immediately and offered the beer, wine, champagne and sake list.

We chose to add the wine and sake pairings with dinner. If you choose this option, do not plan on driving! Have a designated driver or Uber, Lyft, Taxi or Limosine your way home. In addition to the wine and sake pairings, I ordered a Sapporo beer to enjoy with my food.

Sapporo beer, still water and the “Zen” rock garden centerpiece and place settings:

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Philippe champagne to start the evening and toast the special occasion!

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

First appetizer: oyster with roe, uni, orange and foam sauce.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

NOTE: Not everyone likes oysters, so a second appetizer was graciously substituted.

Second appetizer: Snow crab with roe and pea puree.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with a 2013 white wine

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Seasonal Appetizer course: lobster tempura with spicy aoli, smoky cod on lemon, Tazmanian sea trout sashimi, stuffed squid with crab, quail egg and squid ink.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

The lobster in light tempura with the spicy aoli was “melt in your mouth” incredible. And so was the cod, sea trout and stuffed squid.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with Seijuro Fujitsu cold sake.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sashimi course: Bonita sashimi with black mustard flower and shiso paste served with a mini yuzo sake.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Soup course: Clam with radish & seaweed in clear Japanese water broth.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with Alsace Domaines Schlumberger Pinot Blanc Les Princes Abbés 2012 white wine.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sashimi course: toro belly, kampachi yellowtail with cucumber, red snapper, uni on lemon and octopus in a daikon radish slice

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with a really nice tasting sweet cold sake.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Cooked fish course: Delicious “grilled” Branzino with pickled daikon, ginkgo nut and cooked bamboo. I think it was blowtorched to perfection.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with a tasty Hitachino Nest Beer White Ale.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Steamed course: egg, snow crab, shitake mushroom and shiso. Thicker than a soup.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with Pazo Señorans Albariño 2013 white wine.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Special Pasta course: abalone, truffle & spaghetti with garlic butter cream sauce.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Paired with a Sancere 2013 white wine.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Wagyu beef (to die for) on a hot stone – cook to taste with vegetables brussel sprout, purple carrot, asparagus and a beet chip in daikon horseradish sauce and sea salt.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

NOTE: I wanted a whole steak of this A+ Wagyu beef! It was superb.

Paired with a rich Alamos Cabernet Sauvignon 2013 red wine.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sunomono course: firefly squid with cucumber, tomato and seaweed (sorry, pulled it apart before taking the pic) served with a mini yuzo sake.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sushi course (6 pieces and soup): Toro, makata, Japanese mackerel, sweet shrimp, squid, uni and shrimp head in white miso broth.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! Makata and Toro (copyright 2015 JoshWillTravel)

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! Japanese Mackerel and Sweet Shrimp (copyright 2015 JoshWillTravel)

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka!  Squid and Uni (copyright 2015 JoshWillTravel)

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! Shrimp head in white miso soup (copyright 2015 JoshWillTravel)

Paired with Born Gold Junmai Daiginjo cold sake. “Gold has an elegant nose comprised of green apple, sweet rice, plum skin, and peach aromas.”

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Dessert course #1: Melon sorbet with icy rose granita. Served with hot green tea in a bowl.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Dessert course #2: popcorn ice cream with cookies & cream meringue, lemon drop gelee’, chocolate covered raisin, sugared fennel and caramel sauce. Served with a different hot green tea in a cup.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Birthday Dessert (not mine): green tea pudding with whipped cream and a strawberry.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Dessert was paired with an unusual sweet/spicy Hannya cold sake (tasted like a liquer).

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

Sake and Wine! They have many choices both by the glass and by the bottle/carafe and the prices are not inexpensive. You can also bring your own wine. There’s a $35 corkage fee and a “limit” of one bottle per every two people in the party.

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! Wine and Sake (copyright 2015 JoshWillTravel)

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! Wine and Sake (copyright 2015 JoshWillTravel)

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FYI – Front page of the Beer, Wine, Champagne and Sake List:

“Without wine, even beautiful cherry blossoms have small attraction”

Dinner Party at N/Naka! (copyright 2015 JoshWillTravel)

Dinner Party at n/naka! (copyright 2015 JoshWillTravel)

“As to flowers, when half open; as to sake, when a person is half tipsy”

The service was great and the courses were well timed. It’s not a large space and the restaurant is about the food and the dining experience, not the number of people served. Each dish is ART and requires attention to detail in the planning and preparation. Our multi-course dinner from start to finish timed out at about three wonderful hours.

After the meal, Chef Nakayama came to our table and thanked us for coming. She was incredibly sincere and humble when we praised her and the incredible food she created.

BRAVA! BRAVA!

n/naka's Chef Niki Nakayama

n/naka’s Chef Niki Nakayama

n/naka3455 Overland Ave, Palms (Los Angeles)  www.n-naka.com

Reservations are absolutely required. They are currently booked until July!

 

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